I may not like Halloween but I do love having fun with autumnal treats by giving them a spooky Halloween look. I do apologise for how my bakes often look as I am not very good and making things look pretty, but they taste amazing!
These cheeky little pies may look like Pumpkins but they are actually filled with a sweet, spiced apple filling. As I always say, any recipe that you follow try mixing it up and adding your own twist. Recipes are just guidelines, if you don’t like something, don’t add it in. Even ovens all cook differently so don’t always follow a recipe by the minute, use common sense to see if something is cooked and most recipes give you a description or end photo of how it should look.
Spiced Apple Pumpkin Pies
240g Plain Flour
100g Caster Sugar
1 Free Range Egg
Yolk of a Free Range Egg (To use as an egg wash and glue)
4 Apples (Peeled, cored and chopped into cubes)
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
80g Caster Sugar
Cream together the butter and sugar. Stir in the flour, then using your hands rub together to make bread crumbs. Then stir in the egg. Flour your hands then knead to make a firm dough. Wrap in cling film and place in the fridge until needed.
Stew the apples in a pan. Do this by putting the apples, cinnamon, nutmeg, sugar and water into a pan, stir then place on a medium heat and cover with a lid.
Cook for roughly 10 minutes or until the apples are soft and fluffy. I like to mash my apples with a potato masher but you can leave them cubed if you would prefer.
Once the apples have cooked, remove from heat and leave to cool whilst you prepare the dough.
Filling the Pies
Pre-heat oven 170C (Gas Mark 5) and line a baking tray with baking paper.
I cut out a stencil to use to make my pumpkin shapes.
Roll out the pastry on a floured surface to the thickness of a £1 coin.
Cut out pumpkin shapes using your stencil. you need to make sure you cut out a top and a bottom for the pumpkin. On the top layer cut out a spooky face.
Once you have all the shapes cut you can then assemble the pies.
Place all the bottoms down on the baking tray.
Separate an egg so that you just have the yolk to use as glue and as an egg wash.
Using a pastry brush, brush yolk around the edges of the pastry bottom.
Put a heaped tsp of the apple filling into the centre of the pastry bottom.
Place the pastry top, on top of the Apple filling.
Using a fork, press down the edges of the Pumpkin to close it.
Using the egg yolk and brush, brush a little of the yolk on top of the pies.
Once you have done this to each Pumpkin, place in the pre-heated oven and bake for around 15 – 20 minutes or until the pastry is a golden brown colour.
Eat warm for a tasty autumnal feel.